To prepare the Fish cakes drain tuna and shred in a bowl, then add sardines with oil to the bowl and shred as well. Add remaining ingredients and mix well. chill in the fridge for 15 minutes.
To fry the Fish Cakes portion each cake into a 3 oz balls, then coat with Italian pork king good crumbs and fry over medium heat in a cast iron skillet with ghee. Cook for about 3 minutes per side. for crispier fish cakes flatten the cakes to make them thinner by pressing down on the cakes with a spatula as the first side is cooking.
To prepare the Aioli combine all ingredients in a bowl or mason jar and pulse with a stick blender to combine. for a chunky dressing simply whisk ingredients. Store in fridge for up to 3 weeks
Serve Fish cakes over Field Greens or lettuce with aioli